Crispy Chicken Tenders – Gluten Free – Paleo – Kids LOVE em! Makes 3-4 servings…
Crispy Chicken Tenders – Gluten Free – Paleo – Kids LOVE em!
Makes 3-4 servings
1 lb chicken tenders
½ cup raw almonds
1/2 cup almond meal
1 fresh egg
1 Tbsp coconut milk
2 Tbsp grated parmesan cheese
1 Tbsp Italian seasoning
1 tsp garlic powder
2 Tbsp olive oil
sea salt and pepper to taste
Preheat your oven to 400F and line a baking sheet with baking paper.
Using a food processor, chop the raw almonds. Do not pulse for too long, we want to still have a bit of texture and get crispy when roasted. Place the chopped almond pieces in a bowl. Add parmesan cheese, almond meal and a pinch of salt. Mix to combine well.
In a separate bowl, beat the egg with the coconut milk.
In a third bowl, mix the chicken tenders with olive oil, salt, pepper, Italian seasoning and garlic powder.
Mix well to get all pieces coated.
This is how your set up should be like in 3 separate bowls:
1. Chicken tenders, 2. The egg mixture, and 3. The almond mixture.
Starting with the chicken strips, dip each one, one at a time, in the egg mixture, then hold above the bowl to allow the excess to drip off. Then place the chicken into the almond mixture and coat each side evenly.
Place each chicken strip on your baking tray, evenly spaced.
Bake for about 12 minutes, or until the chicken is cooked through and tender.